Post by JJ Judkins on Dec 26, 2009 12:37:37 GMT -6
* Exported from MasterCook *
Egg-less Potato Scramble
Recipe By :Recipe created by Chef Danny Wilser of Ella's in San Francisco, CA.
Serving Size : 2 Preparation Time :0:10
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium russet potatoes -- peeled and cut into 1/2-inch dice
2 tablespoons canola oil
salt and black pepper
2 cups grated butternut squash (about 8 ounces)
1 large pasilla pepper -- stemmed, seeded and diced
2 green onions -- thinly sliced
3/4 cup grated jack cheese (about 3 ounces)
In medium saucepan, bring 4 cups water to a boil. Add potatoes and boil about 5 minutes or until barely tender; drain. In 10-inch nonstick skillet, heat oil over high heat. Add potatoes and season with salt and pepper; cook over high heat, stirring occasionally, about 10 minutes or until golden brown. Add squash, pasilla pepper and onions; cook over medium heat, stirring occasionally, about 5 minutes or until squash is tender. Sprinkle with cheese and cook, covered, about 2 minutes or until cheese is melted. Serve immediately.
Source:
"United States Potato Board"
S(Internet Address):
"http://www.healthypotato.com/recipes/recipes.asp?recipeid=225"
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 418 Calories; 27g Fat (55.5% calories from fat); 14g Protein; 34g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 242mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.
NOTES : Tip:
~ Peel butternut squash with a vegetable peeler and grate on the large holes of a box grater.
~ A pasilla pepper is a mild pepper similar to the Anaheim or Pablano.
Nutr. Assoc. : 0 0 0 2406 4532 0 916
Egg-less Potato Scramble
Recipe By :Recipe created by Chef Danny Wilser of Ella's in San Francisco, CA.
Serving Size : 2 Preparation Time :0:10
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium russet potatoes -- peeled and cut into 1/2-inch dice
2 tablespoons canola oil
salt and black pepper
2 cups grated butternut squash (about 8 ounces)
1 large pasilla pepper -- stemmed, seeded and diced
2 green onions -- thinly sliced
3/4 cup grated jack cheese (about 3 ounces)
In medium saucepan, bring 4 cups water to a boil. Add potatoes and boil about 5 minutes or until barely tender; drain. In 10-inch nonstick skillet, heat oil over high heat. Add potatoes and season with salt and pepper; cook over high heat, stirring occasionally, about 10 minutes or until golden brown. Add squash, pasilla pepper and onions; cook over medium heat, stirring occasionally, about 5 minutes or until squash is tender. Sprinkle with cheese and cook, covered, about 2 minutes or until cheese is melted. Serve immediately.
Source:
"United States Potato Board"
S(Internet Address):
"http://www.healthypotato.com/recipes/recipes.asp?recipeid=225"
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 418 Calories; 27g Fat (55.5% calories from fat); 14g Protein; 34g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 242mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.
NOTES : Tip:
~ Peel butternut squash with a vegetable peeler and grate on the large holes of a box grater.
~ A pasilla pepper is a mild pepper similar to the Anaheim or Pablano.
Nutr. Assoc. : 0 0 0 2406 4532 0 916
